Grilled Vegetable Salad

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What could be more delicious then having a big bowl of grilled veggies as a side dish.

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Ingredients

  • 1/3 C. white balsamic vinegar
  • 2 Tbs. olive oil
  • 2 shallots, finely chopped
  • 1 tsp. dried Italian seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 tsp. molasses
  • 1/2 lb. baby carrots
  • 1 red bell pepper, seeded
  • 1 yellow bell pepper, seeded
  • 2 zucchini
  • 2 yellow squash
  • 1 large onion

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Directions

Stir together first 7 ingredients in a large bowl. Set aside. Cut carrots and next 5 ingredients into large pieces. Add vegetables to vinegar mixture. Let vegetables stand 30 minutes, stirring occasionally. Drain vegetables, reserving vinegar mixture. Arrange vegetables evenly in a grill basket. Grill, covered with grill lid, over medium-high heat (350-400 degrees) 15 to 20 minutes or until crisp-tender, turning occasionally. Toss vegetables in reserved vinegar mixture. Serve salad immediately, or cover and chill up to 8 hours.

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